Red Curry Peanut Sauce

Yield: 1 1/2 cups

1 can coconut milk

2 tbsp peanut butter

2 tbsp red curry paste

1 1/2 tbsp fish sauce

2 tbsp lime juice

3 tbsp brown sugar (or maple syrup)

2 cloves garlic, minced

1/4 cup water

1. Pour the coconut milk into a small saucepan over medium-high heat.

2. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, garlic, and water. Whisk and simmer for 15 minutes or until the sauce has reduced and thickened.

3. Serve over rice, noodles, chicken, fish, tofu, or vegetables. Top with crushed peanuts and scallions.

https://pinchofyum.com/red-thai-curry-sauce

Basil Tahini Dressing

Yield: 1 cup

1/2 cup tahini

1/4 cup basil (loosely packed)

1/4 cup lemon juice

1/3 cup water

2 cloves garlic

1 tbsp olive oil

salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth.

2. Add up to ¼ cup more water to get desired consistency.

https://www.platingsandpairings.com/roasted-broccoli-with-garlic-basil-tahini-sauce/

Dandelion Pesto

Yield: 1/2 cup

1 large bunch dandelion greens

1 handful cilantro or mint leaves

1/2 cup olive oil

3 cloves garlic, minced

1/2 tsp salt

juice of 1/2 lemon

1. Wash the dandelion greens in a colander, removing any leaves or stems that are expired or wilted.

2. Place in a food processor with the remaining ingredients. Process until desired consistency is reached, adding additional olive oil if the mixture is too thick.

https://autoimmunewellness.com/dandelion-pesto/

Avocado Aioli

Yield: 1 1/2 cups

2 avocados

1/2 cup sour cream

2 tbsp basil, chopped

1 tbsp garlic, minced

2 tbsp lemon juice

2 tbsp lime juice

1 serrano chile or jalapeño, minced

1 small shallot, minced

salt and pepper

1. In a medium bowl, coarsely mash the avocados with a fork.

2. Fold in remaining ingredients.

https://www.foodandwine.com/recipes/avocado-aioli

Cucumber Raita

Yield: 1 cup

1 cucumber, seeds removed

salt

1 cup plain Greek yogurt

1/2 tsp garam masala

1/2 tsp ground cumin

1/8 tsp cayenne

2 tbsp cilantro, chopped (or mint)

1 small serrano or Thai chile, minced (optional)

1. Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss, and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.

2. Beat the yogurt with a fork or a whisk. Add the garam masala, cumin, cayenne, cilantro, chile, and cucumbers, and toss again. Taste and adjust salt.

3. Chill until ready to serve.

https://cooking.nytimes.com/recipes/1015024-cucumber-raita https://www.indianhealthyrecipes.com/cucumber-raita-recipe/#wprm-recipe-container-37079

Gremolata

Yield: 2/3 cup

1 cup packed Italian parsley

2 cloves garlic, minced

zest and juice of 1 lemon

1/2 cup olive oil

salt and pepper, to taste

pinch red pepper flakes

1. Place parsley, garlic, and zest in a food processor and pulse until chopped.

2. Add lemon juice, oil, salt, and pepper. Pulse again, until uniformly combined but not too smooth.

3. Add chili flakes for a touch of heat.

Store in a jar in the fridge for up to 1 week.

https://www.feastingathome.com/gremolata-recipe/

Tomato Green Olive Salsa

Yield: 1/2 cup

1/4 cup roma tomato, seeded and chopped

2 tbsp green olives, pitted and chopped

2 tbsp capers

1 tbsp green onion, chopped

2 tbsp olive oil

1 tbsp basil, chopped

1 tbsp dill, chopped

1 tbsp lemon juice

salt and pepper, to taste

1. In a bowl, combine all ingredients together.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Red Lentil Bolognese Sauce

Yield: 6 cups

1 tbsp olive oil

1 shallot, minced

4 cloves garlic, minced

2-3 medium carrots, finely shredded

salt and pepper

4 cups marinara sauce (or tomato sauce)

1/2 tsp red pepper flake

1 tsp dried basil

1 tsp dried oregano

1 tbsp coconut sugar (or maple syrup)

1/2 cup water

3/4 cup red lentils (rinsed and drained)

1. In a large pot over medium heat, heat olive oil. Add shallot and garlic and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

2. Add carrots and salt and pepper and stir. Cook for 3 to 4 minutes more.

3. Add marinara sauce, red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low and continue cooking until lentils are tender, stirring occasionally, about 20 minutes. Add a bit more water if mixture gets too thick.

4. Serve sauce over noodles of choice. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

https://minimalistbaker.com/zucchini-pasta-with-lentil-bolognese/

Herbed Yogurt

Yield: 1/2 cup

1/2 cup Greek yogurt

2 tbsp cilantro, finely chopped

1 tsp mint, finely chopped

1 tsp jalapeño, minced

salt and pepper

1. In a small bowl, stir together all ingredients.

https://cooking.nytimes.com/recipes/1019440-herbed-yogurt

Sunflower Romesco Sauce

Yield: 1 1/2 cups

1/2 cup sunflower seeds

2 roasted red peppers (homemade or from a jar)

2 cloves garlic, chopped

1 tsp smoked paprika

1/2 tsp aleppo pepper, or pinch of cayenne

2 tbsp sherry vinegar (or apple cider vinegar)

1 tbsp tomato paste

small handful flat parsley leaves

salt and pepper

1/2 cup olive oil

1. In the bowl of a food processor or blender, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down.

2. With the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning.

3. Transfer sauce to a sealable jar, and store in the fridge for 5 to 7 days.

http://thefirstmess.com/2017/07/12/vegan-stuffed-eggplant-sunflower-romesco-recipe/

Olive Relish

Yield: 1 cup

1/2 cup pitted black olives

3/4 cup pitted green olives

zest and juice of 1 lemon

1 cup cilantro, roughly chopped

1 cup flat leaf parsley, roughly chopped

1/2 cup olive oil

1 shallot, roughly chopped

2 cloves garlic, minced

salt and pepper

1. Place all  ingredients into a food processor and pulse a few times to combine, keeping it chunky.

https://autoimmunewellness.com/turmeric-salmon-brochettes-with-a-chunky-tapenade-relish/

Spiced Sunflower "Special Sauce"

Yield: 1 cup

1/2 cup sunflower seeds, soaked for at least one hour

2 tbsp nutritional yeast

1 clove garlic, minced

1/2 tsp turmeric

1 tbsp tomato paste

1 tbsp apple cider vinegar

1/2 tsp cumin

1/2 tsp chili powder

1 tsp maple syrup

1/2 cup water

1 tbsp olive oil

1/4 cup fresh lemon juice

salt and pepper, to taste

hot sauce, to taste

1. Combine all ingredients in an upright blender and blend on high for a full minute, or until completely smooth. If the sauce seems too thick, blend it with an extra splash or two of water until it is at the consistency desired. Scrape the sauce into a glass jar, seal it tight, and store in the refrigerator for up to 1 week.

http://thefirstmess.com/2016/01/07/vegan-special-sauce-a-roasted-broccoli-bowl-recipe/

Balsamic Glaze

Yield: 1/2 cup

1 cup balsamic vinegar

1/4 cup maple syrup

salt and pepper

1 tsp rosemary

1 tsp thyme

1. In a small sauce pan, combine all ingredients. Bring to a boil, then reduce heat to a simmer. Reduce the liquid by half, about 15 minutes.

https://autoimmunewellness.com/pork-roast-balsamic-reduction/

Peanut Sauce

Yield: 1 1/2 cups

6 dry chili (seeded and soaked in hot water for 5 mins)

2 shallots, coarsely chopped

2 cloves garlic

1 stalk lemongrass, coarsely chopped

2 slices galangal

2 slices ginger

1/4 cup oil

1 tsp chili powder

1/4 cup peanut butter

2 tbsp tamarind puree (soak 1 tbsp of tamarind paste in 4 tbsp hot water)

2 tbsp palm sugar

1 cup water

salt, to taste

1. Blend chili, shallots, garlic, lemongrass, galangal, and ginger in a small food processor until it becomes a smooth paste. Add oil and mix well.

2. Heat a medium pot and add the paste and chili powder. Cook for 8 to 10 minutes until fragrant and colour is slightly darker.

3. Add peanut butter, tamarind puree, palm sugar, and water to the pot and bring to boil. Stir occasionally.

4. Reduce the heat to medium and cook for 10 to 12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.

Spicy Cilantro Lime Sauce

Yield: 1/2 cup

1 cup cilantro

1 small jalapeño, seeded and chopped

1 clove garlic, finely chopped

1/4 cup olive oil (or avocado oil)

1 tbsp maple syrup (or honey)

juice and zest of 2 limes

2 tsp cumin

2 tbsp water

salt and pepper, to taste

1. In a blender, combine all ingredients and blend on high until you have a smooth mixture.


http://thefirstmess.com/2014/07/23/simple-vegan-grilled-sweet-potato-black-bean-burrito-bowls-recipe/

Soy-Free "Soy" Sauce

Yield: 1 cup

3/4 cup vegetable broth

1/4 cup balsamic vinegar

1 cup water

1 tbsp molasses

1/4 tsp ground ginger

1/4 tsp garlic powder

fresh ground pepper

1. In a medium pot, bring all ingredients to a boil. 

2. Reduce heat to medium and simmer for approximately 20 minutes until the liquid is reduced to one cup. 

3. Store in the fridge and shake well before using.

https://thehonoursystem.com/vegan-soy-less-soy-sauce-gluten-free/

Salsa Verde

Yield: 1/2 cup

1/2 cup flat leaf parsley

1/2 cup cilantro

1/2 cup dill

1/4 cup basil

2 tbsp capers

1 tbsp lemon juice

1 clove garlic, minced

1/2 cup olive oil

salt, to taste, if needed

1. Put all the ingredients, except the salt, into a blender and blend till smooth.

2. Taste and add salt if necessary (probably not needed).


https://autoimmunewellness.com/roasted-vegetables-with-a-salsa-verde/

Cranberry Orange Compote

Yield: 1 cup

2 cups fresh or frozen cranberries

1 tbsp orange zest

1/4 cup orange juice

3 tbsp maple syrup

1. To a medium pot, add cranberries, orange zest, orange juice, and maple syrup.

2. Bring to a simmer over medium heat.

3. Lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft.

4. Optional: Transfer to a food processor and blend until smooth. Add a little water or more orange juice to thin into a spreadable sauce.


https://minimalistbaker.com/fluffy-cornmeal-pancakes-7-ingredients/

Mushroom Gravy

Yield: 1 cup

2 tbsp olive oil

1 tbsp shallot, minced

3 cups white or crimini mushrooms, quartered

1 tbsp arrowroot powder

1 cup vegetable stock

1 tsp thyme (dried or fresh)

salt and pepper

1. In a large skillet, heat olive oil over medium-high heat.

2. Add the shallot and mushroom and cook for 5 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.

3. Stir in the arrowroot powder with a whisk and reduce heat to medium. Cook for another minute or two.

4. Slowly add vegetable stock while whisking to avoid clumps. Bring to a boil, then reduce heat to medium-low and let simmer until sauce reaches desired thickness, about 5 to10 minutes. If it appears too thin, add a touch more arrowroot powder and whisk. If it is too thick, add more stock.

5. Season with thyme and salt and pepper to taste.

6. Store leftovers in the fridge in an air-tight container for up to a few days.


https://minimalistbaker.com/cauliflower-mashed-potatoes-with-mushroom-gravy/

Roasted Red Pepper and Tomato Sauce

Yield: 4 servings

2 red bell peppers

2 tbsp olive oil

2 shallots, finely diced

4 cloves garlic, minced

salt and pepper
1 can diced tomatoes

1 cup almond milk

2 tbsp nutritional yeast

1 tbsp cornstarch (or arrowroot powder)

1/2 tsp red pepper flake

basil, chopped

1. Preheat oven to 500F. Line a baking sheet with parchment paper.
2. Roast red peppers until charred, about 25 to 30 minutes. Cover in foil for 10 minutes to steam, then remove/peel charred skin. Set aside.

3. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic until golden brown and soft, about 4 to 5 minutes. Season with a generous pinch of salt and pepper and stir. 

4. Transfer sautéed shallot and garlic to blender with roasted peppers, canned tomatoes, almond milk, nutritional yeast, cornstarch, and red pepper flake. Blend until creamy and smooth.

5. Once blended, return sauce to the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering until sauce is thickened to desired consistency.

6. Garnish with chopped basil before serving.


https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/